Marry Me Chickpea Soup Recipe: A Creamy Dream Come True
A comforting Marry Me Chickpea Soup recipe with a creamy tomato broth, tender chickpeas, and pillowy gnocchi—a nourishing, plant-based meal.
Equipment
- - Large pot
- - Blender
Ingredients
For the Cashew Cream
- 1 cup Cashews soaked in boiling water
- 1 cup Dairy-free Milk soy milk recommended
- 1/4 cup Nutritional Yeast optional
For the Soup Base
- 2 tablespoons Olive Oil or water for oil-free option
- 1 medium Yellow Onion finely diced
- 2 medium Carrots diced
- 1 medium Red Bell Pepper diced
- 1/2 cup Sun-dried Tomatoes sliced
- 4 cloves Garlic minced
- 2 tablespoons Tomato Paste
Main Ingredients
- 1 can Chickpeas cooked and ready
- 4 cups Low-sodium Vegetable Broth
- 1 package Gnocchi or diced potatoes for gluten-free option
Flavor Enhancements
- 1/2 cup Fresh Parsley chopped
- 1/2 cup Fresh Basil chopped
- 2 cups Baby Spinach
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Chili Flakes adjust to taste
- 1 teaspoon Sea Salt Flakes adjust to taste
- 1/2 teaspoon Freshly Ground Black Pepper adjust to taste
Instructions
Preparation
- Soak cashews in boiling water for 20 minutes, then blend with dairy-free milk and nutritional yeast until smooth.
- In a large pot, heat olive oil over medium heat. Add diced onions and cook until soft.
- Stir in carrots, red bell pepper, and sun-dried tomatoes; cook for an additional 10 minutes.
- Add garlic, smoked paprika, garlic powder, thyme, chili flakes, sea salt, and black pepper. Cook for another 5 minutes.
- Pour in chickpeas and vegetable broth, cover, and let simmer for 10 minutes.
- Add gnocchi and cook for 2 minutes, or until they are tender.
- Off the heat, stir in cashew cream, parsley, basil, and spinach. Mix until spinach is just wilted.
Notes
Drizzle with olive oil before serving for richness. Adjust seasoning to taste.